Since Texas is the land of chicken fried steak and breakfast tacos, I am always looking for ways to adapt some local classics into Passover friendly noshes. I made somedeep friend matzo balls a few weeks back and they were AWESOME, so I decided to fry some more with these mushrooms. Delicious! You could serve them with a creamy or tomato dipping sauce.

Who wants to go a whole week without friend mushrooms! These tasty nuggets are gluten free too!

Author: Amy Kritzer

Recipe type: Gluten Free, Passover

Serves: 4

Ingredients

¾ cup potato starch, plus extra for dredging

1 teaspoon baking powder

1 egg yolk

½ teaspoon salt

¼ teaspoon black pepper

About ¼ cup water

Grape seed, vegetable or canola oil for frying

1 pint button mushrooms

Instructions

First, mix together the batter ingredients: potato starch, baking powder, egg yolk, salt, and pepper. Then add enough water until you have a thick batter.

Then, dip mushrooms into batter until they are covered. Transfer them to a large pot or deep fryer, heat a few inches of oil to 350 degrees F. Fry mushrooms until golden brown. Blot on paper towels and sprinkle with more salt immediately. Serve hot!

These look super yummy but can they be made Wheat Belly friendly? This is my first Pesach on the new diet my doctor has me on. I have to be GF, corn free, potato free and soy free. VERY hard during this season! Thank you so much!

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Meet Amy

Shalom! I’m Amy Kritzer and welcome to What Jew Wanna Eat! Your source for home cooked (sometimes) kosher goodness. I have always enjoyed cooking and baking, but needed a new goal, a challenge, to get back to my culinary roots. So, I called up Bubbe Eleanor and pleaded for her to send me her best recipes. Stat! Read More…